Secret Recipes

recipe box

Jalapeno Salsa

  • 1/2 lbs jalapeno or cherry peppers
  • 8 cups coarsely chopped peeled tomatoes
  • 3 cups chopped seeded sweet banana peppers
  • 2 cups chopped onions
  • 4 to 5 garlic cloves, minced
  • 2 cups cider vinegar
  • 1 cup EACH chopped sweet red and yellow peppers
  • 1 5-1/2 oz can tomato paste
  • 2 Tbsp white sugar
  • 1 Tbsp salt
  • 2 tsp spanish paprika
  • 1 tsp dried oregano
  • 1/4 cup chopped fresh cilantro

Combine jalapenos, tomatoes, sweet banana peppers, onions, vinegar, sweet peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to a boil. (do not add cilantro at this stage)

Reduce heat to medium – low, stirring often for 1 hour or until thickened. Add coriander and cook for another 5 minutes. Bottle in sterilized jars.

Servings:
About 10 cups